Mughlai Cuisine was developed during Mughal empire fusing the existing Persian and Indian Cuisines. Contrary to popular belief, the Persian food had very little use of spices with only ginger being used to spice the food. The use of spices started only after the amalgamation with the Indian cuisine took place. During Akbar’s reign, the royal kitchen became a laboratory for Mughal culinary giants. Persian Cuisine was fused Indian Cuisine by Rajputs. Special ‘Rice and Grain’, ‘Grains and meats’, and meat dishes were created. Khichri, Haleem, Murgh Musallam were the main dishes that the reign of Akbar contributed to the world. Jahangir further developed the Mughlai Kitchen. He loved Lazizah (Gujarati Khichri made of rice, Dal, ghee, spices and nuts), Falooda, milk of antelope, Paaperdum and lime pickle (Achar). Although Shahjahan would be known for building Taj Mahal, but it was during Shahjahan’s period that food was at its peak. Punjab would become a home of Tandoor cooking and Dum Cooking. Biryani became a layered dish, (layers of pre-coked items such as rice, sheep, chicken, and vegetables). Each layer was cooked in Ghee, onions, ginger, spices and yogurt with almond. Saffron was added to the layers. The dish was then Dum-cooked in a Handi. A rich culture is now brought to life by Purani Dilli’s Al Karam kebab house.
Located in the DLF Phase 4 market, a small outlet with a seating of 20 which caters exclusively to those who appreciate genuine Mughlai food. Captained by the dynamic Varun Veigas, the team at Al Karam’s doles out finger licking food everyday. Bringing out the best of both the Kallan and Hakeemi gharanaas, the two epitomes of Mughlai cuisine in India, the head bawarchi, Noor is trying to recreate Mughlai cuisine by giving a modern twist to new items all while keeping the classics intact.
The Gilafi Kebab(INR 130/230) is dolefully served out with cream. Finely minced meat covered with the cream sends your taste buds into seventh heaven.
The Purani Dilli roast chicken(INR 150/250/450) is poles apart from the classic punjabi chicken tandoori. A coating of honey tempers the spices over a juicy piece of chicken which virtually falls off the bone.
But it is their two other starters that make the day. Two exotic birds, two tastes works apart. The roasted quail(INR 450/800) and the roasted duck(INR 800/1500) both have to be ordered a day in advance. The bone of contention really being that both if these tastes require getting used to.
The Hakeemi chicken tikka is a classic from the kitchens of the Hakeemi Gharana. Spread in a spicy, creamy heavy, these chicken tikkas can be used more as a main course dish rather than a starter.
The staples in the mains include the Chicken Haleem(INR 200/300/500), the Mutton Nahari(INR 200/300/500) and the Chicken Qorma(INR 150/250/450). Served up with either the soft as cotton Roomali roti or the fluffy Khameeri roti, these dishes are not meant for the faint hearted. Soft meat with loads of fat, a look can send you into a cardiac arrest.
Their sweet dishes still have a long way to go. The Mutanjan(INR 80) is a classic from the Kallan kitchen this time. Rice sweetened with khoya and dry fruits. There’s also the omnipresent Phirni(INR 80) but the lack of sweetness might put you off a little bit.
A place to come if you are an unadulterated meat fan. Do not look for healthy or nourishing or diet food. It’s old style, lard ridden meat heaven.
